Best 3 Sadies Buttermilk Biscuits Recipes
In the realm of Southern comfort food, Sadie's Buttermilk Biscuits reign supreme. These delectable morsels, passed down through generations, embody the essence of fluffy, flaky goodness. Picture golden-brown exteriors that yield to a soft, ethereal interior, each bite a symphony of buttery richness and buttermilk tang. Sadie's Buttermilk Biscuits transcend mere sustenance; they're a culinary ode to tradition, a taste of simpler times, and a comforting embrace that warms the soul. This comprehensive guide unveils not just one, but a treasure trove of buttermilk biscuit recipes, each with its unique charm and culinary prowess. From classic drop biscuits, with their rustic charm and effortless preparation, to the elegant and layered rolled biscuits, perfect for special occasions, this article encompasses the entire spectrum of buttermilk biscuit mastery. Buttermilk biscuits with cheese, chives, or even bacon, are culinary masterpieces waiting to be savored, while gluten-free and vegan options ensure that everyone can partake in the buttermilk biscuit bliss. Whether you're a seasoned baker or a novice eager to embark on a culinary adventure, Sadie's Buttermilk Biscuits will guide you with simple, step-by-step instructions and invaluable tips, transforming your kitchen into a haven of buttermilk biscuit perfection.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST FLAKY BUTTERMILK BISCUITS
We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties -flaky, golden, tender and moist, just as biscuits should be.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
- Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
SADIE'S BUTTERMILK BISCUITS
This country fair award-winning recipe was perfected by my grandmother on the northern Canadian prairies. Sadie's advice - leave little chunks of lard the size of peas when cutting the flour in. Can be served at breakfast, lunch, or dinner.
Provided by PTRICK
Categories Bread Quick Bread Recipes Biscuits
Time 32m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk together flour, salt, baking soda, cream of tartar, and baking powder. Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk. Turn mixture onto a floured surface and knead just a few times to form a moist dough.
- Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
- Bake in the preheated oven until tops are golden, about 12 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 22.9 g, Cholesterol 11.9 mg, Fat 11.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 336.7 mg, Sugar 1.4 g
BEST BUTTERMILK BISCUITS
This recipe makes fluffy, light, and tasty biscuits.
Provided by Carol Reese Hardbarger
Categories Bread Quick Bread Recipes Biscuits
Time 55m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
- Cut biscuits out with biscuit cutter and transfer to a baking sheet.
- Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
Nutrition Facts : Calories 170 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 9.3 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 345.3 mg, Sugar 1 g
Tips:
- Use cold butter: Cold butter creates steam when it melts in the oven, which helps the biscuits rise and become flaky.
- Don't overwork the dough: Overworking the dough will make the biscuits tough.
- Use buttermilk: Buttermilk adds flavor and tenderness to the biscuits.
- Let the biscuits rest: Letting the biscuits rest before baking allows the gluten to relax, which makes them lighter and flakier.
- Bake the biscuits in a hot oven: A hot oven will help the biscuits rise quickly and evenly.
Conclusion:
Sadie's Buttermilk Biscuits are a delicious and easy-to-make Southern classic. With just a few simple ingredients, you can create light, flaky biscuits that are perfect for any occasion. Whether you're serving them for breakfast, lunch, or dinner, these biscuits are sure to be a hit.
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